Sweet Corn Bread Muffins

I couldn’t find yeast at the five different stores that I went to on my Thanksgiving hunt (although I am sure it exists, I just don’t know where to find it), and so I decided to make cornbread instead of wheat rolls. I found a recipe, decided to make it into muffins, and modified it so I could add some fresh corn.  Easy, simple, and delicious!

Sweet Corn Bread Muffins

Sweet Corn Bread Muffins

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Sweet Corn Bread Muffins

Makes 1 dozen muffins 

Ingredients:

1 cup flour

1 cup cornmeal

1/4 cup brown sugar

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 egg, lightly beaten

1 cup sour cream

1/3 cup milk

1/4 cup butter, melted

1 cup sweet corn, well drained

Instructions:

Preheat oven to 400 degrees F (205 degrees C). Lightly grease 12 muffin tins ( or an 8-inch square baking dish).

Combine flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl. Mix egg, sour cream, milk, butter, and corn in a small bowl. Fold wet ingredients into flour mixture until just moistened; pour into prepared baking dish.

Bake in preheated oven until a toothpick inserted near the center comes out clean, 20 to 25 minutes.

Serve warm.

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Dry ingredients and wet ingredients mixed up

Dry ingredients and wet ingredients mixed up

Corn bread dough

Corn bread dough

Fresh out of the oven

Fresh out of the oven

 

Original recipe from AllRecipies.com

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2 thoughts on “Sweet Corn Bread Muffins

  1. Pingback: Dried Cranberry-Agraz Sauce | Cooking in Colombia

  2. Pingback: Cornbread Muffins | Baking Queens of Burnaby Mountain

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